This simple Orange Chiffon Cake recipe is delicious and packed with orange flavor. Made of orange zest, oil, orange juice reduction, sugar, eggs, milk, and All-Purpose flour. It’s a moist, light, and fluffy orange cake and not too sweet. Perfect to serve for breakfast, snack, or dessert.
How to Make Orange Chiffon Cake
Step 1. Make the orange oil. Zest 2 to 3 oranges (2 tbsp) then add to the 2/3 cup of vegetable oil or olive oil to infuse while preparing other ingredients.
Step 2. Make the orange juice reduction. Squeeze the oranges to make a cup of orange juice with or without a pulp. In a saucepan, let it simmer on low heat until the orange juice has reduced to 1/3 cup. Set it aside to let it cool. 
You can make the orange oil and orange juice reduction a day ahead. Store the orange oil in a jar at room temperature and refrigerate the orange juice reduction until it’s ready to use.
Step 3. Make the Orange Cake Batter. Preheat the oven to 325℉. In a large bowl, add all the wet ingredients: Egg yolks, sugar, orange oil, orange juice reduction, and milk. Mix until blended. Then sift and add all the dry ingredients: Flour, baking powder, and salt. Mix gently with a whisk until incorporated and no lumps. To enhance the orange hue color, add a few drops of food coloring by combining the red and yellow. It’s optional! 
Step 4. Make the Meringue. In a medium-sized bowl or a bowl of a stand mixer at high speed, beat egg whites and vinegar until foamy. Then, gradually add the sugar. Beat until stiff (glossy) peaks.
Step 5. Fold the meringue into the orange cake batter. Add the meringue in 4 additions. With a whisk or a rubber spatula, gently fold the meringue into the orange cake batter. Fold gently until no streaks of meringue are visible. Pour the cake batter into an ungreased tube pan with a removable bottom. Use a cake tester or skewer, and swirl around the cake batter to de-bubble and remove big air pockets.
Step 6. Bake. Slide in the middle rack of a preheated oven at 325℉ and bake for about 45 to 50 minutes or until the inserted cake tester or skewer comes out clean.
Step 7. Invert to Cool. Invert the cake in a pan on a cooling rack or use a funnel or bottle if not using a tube pan with feet. Let it cool completely.
Step 8. Remove the cake from the tube pan. With a metal spatula, scrape inside around the tube pan to loosen the cake.
Step 9. How to serve the orange chiffon cake. Place in a cake server. Garnish and serve with slices of orange and whipped cream if desired.
How to store the leftover Orange Chiffon Cake?
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days. It freezes well in an airtight container for up to 2 months.
More Easy Chiffon Cake Recipes
Orange Chiffon Cake
Watch How to Make It
Equipment
- 1 Tube pan
Ingredients
Wet ingredients
- 2 tbsp orange zest (packed) about 2 to 3 oranges
- ⅔ cup vegetable oil or olive oil
- 1 cup orange juice With or without pulp. Reduced to ⅓ cup. About 3 large oranges or 4 small oranges
- 6 large egg yolks
- ⅓ cup sugar
- ⅓ cup milk
Dry ingredients:
- 215 g all-purpose flour or cake flour
- 1 ½ tsp baking powder
- ½ tsp salt
Meringue Ingredients:
- 6 large egg whites
- ½ tsp white vinegar
- ½ cup granulated sugar
Instructions
- Make the orange oil. Zest 2 to 3 oranges (2 tbsp) then add to the ⅔ cup of vegetable oil or olive oil to infuse while preparing other ingredients.
- Make the orange juice reduction. Squeeze the oranges to make a cup of orange juice with or without a pulp. Add in a saucepan and let it simmer on medium-low heat until the orange juice has reduced to ⅓ cup. Set it aside to let it cool.
- Make the Orange Cake Batter. Preheat the oven to 325℉. In a large bowl, add all the wet ingredients: Egg yolks, sugar, orange oil, orange juice reduction, and milk. Mix until blended. Then sift and add all the dry ingredients: Flour, baking powder, and salt. Mix gently with a whisk until incorporated and no lumps.
- Make the Meringue. In another bowl or a bowl of a stand mixer at high speed, beat egg whites and vinegar until foamy. Then, gradually add the sugar. Beat until stiff (glossy) peaks.
- Fold the meringue into the orange cake batter. Add the meringue in 4 additions. With the whisk or a rubber spatula, gently fold the meringue into the orange cake batter. Fold gently until no streaks of meringue are visible. Pour the cake batter into an ungreased tube pan with a removable bottom. Use a cake tester or skewer to de-bubble the cake batter and remove big air pockets.
- Bake. Slide in the middle rack of a preheated oven at 325℉ and bake for about 45 to 50 minutes or until the inserted cake tester or skewer comes out clean.
- Invert to Cool. Invert the cake in a pan on a cooling rack or use a funnel or bottle if not using a tube pan with feet. Let it cool completely.
- Remove the cake from the tube pan. With a metal spatula, scrape inside around the tube pan to loosen the cake. For the center of the tube pan, use a skewer to loosen the cake.
- Serve. Place in a cake server. Garnish and serve with slices of orange and whipped cream, if desired.
